Ji'nan city about 50 small food workshops "leading evidence"
Qilu Evening News reporter Chen Wei
24 days, the reporter learned from the Ji'nan Municipal Bureau of quality supervision, Ji'nan's first sauce halogen production and processing small workshop to the "food production and processing small workshop production report review notice list". It is understood that since last May Ji'nan Municipal Quality Supervision Bureau issued the "Ji'nan food production and processing small workshop production report system", there are about 50 small workshops of food production and processing in Ji'nan, "certificate", many small workshops because of the production environment is not qualified to be certified.
Wu Lei, director of the food supervision department of the Ji'nan Quality Supervision Bureau, said that it was an important breakthrough to get the notice from the small production workshop of soy sauce and meat production. In May last year, the Ji'nan Quality Supervision Bureau promulgated the production report system for small workshop of food production and processing in Ji'nan. This system made clear the meaning and production range of small workshops, the necessary production conditions for small workshops, the production reporting procedure of small workshops and the supervision and management of small workshops in four aspects. Requirements and standards.
after the city's food production and processing workshops meet the necessary conditions, they can voluntarily submit application reports to the local quality and technology supervision departments at the county level. Food production and processing small workshop after the field examination and product inspection qualified, the quality supervision department issued the "Ji'nan food production and processing small workshop production report review notice list", and with the "notice" to the industrial and commercial administration department to handle business licenses, to do legal operation.
Wu Lei said that the failure of the production environment is the biggest obstacle to the successful certification of food workshops. "The production environment first requires reasonable production layout. For example, raw materials and finished products should be stored in separate warehouses, and cross infection should be avoided in the production process.